Oatmeal Chai Buttermilk Pancakes Recipes

OATMEAL-BUTTERMILK PANCAKES

Oatmeal-Buttermilk Pancakes image

Plan ahead the batter needs to chill for a minimum of 2 hours or overnight. These pancakes are incredibly light!

Provided by Kittencalrecipezazz

Categories Breakfast

Time 2h5m

Yield 15 pancakes (approx)

Number Of Ingredients 11

Ingredients

2 cups old fashioned oats (or use quick cooking oats)
1/2 cup flour
3 tablespoons sugar (can add in more sugar for a sweeter pancake)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup butter, melted (no substitutes)
1 1/2 teaspoons vanilla
oil (for frying) or butter (for frying)

Steps:

In a large bowl combine the first 6 dry ingredients.
In another smaller bowl whisk together buttermilk, eggs, melted butter and vanilla until well blended; add to the dry ingredients, whisk until blended (there might be some small lumps that still remain).
Cover and chill for a minimum of 2 hours or overnight.
Heat oil in a skillet.
Drop about 1/4 cup of batter into the skillet.
Cook the pancakes until the bottoms are golden brown and bubbles form on top (about 2 minutes).
Turn the pancakes over and cook until the bottoms are golden brown, brushing the skillet with more oil or butter if necessary.

BUTTERMILK OATMEAL PANCAKES

Buttermilk Oatmeal Pancakes image

Delicious pancakes that are a great way to start the day!

Provided by Shannon McLane

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups buttermilk
1 ½ cups rolled oats
½ cup all-purpose flour
½ cup cornmeal
2 teaspoons baking powder
1 ½ teaspoons white sugar
½ teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
¼ cup vegetable oil

Steps:

Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 448.1 calories, Carbohydrate 54.4 g, Cholesterol 97.9 mg, Fat 19.6 g, Fiber 4.2 g, Protein 14.1 g, SaturatedFat 4 g, Sodium 858.8 mg, Sugar 8.3 g

OATMEAL BUTTERMILK PANCAKES

Oatmeal Buttermilk Pancakes image

Make and share this Oatmeal Buttermilk Pancakes recipe from Food.com.

Provided by Dancer

Categories Breakfast

Time 21m

Yield 14-16 serving(s)

Number Of Ingredients 9

Ingredients

2 cups quick oats, uncooked
1/2 teaspoon baking soda
2 1/2 cups buttermilk
1 cup sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1/3 cup melted shortening or 1/3 cup liquid shortening
2 eggs, beaten

Steps:

Mix oats and soda to buttermilk.
Let stand 5 minutes.
Sift together flour, baking powder, salt and sugar.
Add sifted dry ingredients, shortening and eggs to oats mixture.
Stir until combined.
For each pancake, pour about 1/4 cup batter onto hot, lightly greased griddle.
Bake to a golden brown, turning only once.
Serve hot with butter and syrup.

Nutrition Facts : Calories 155.3, Fat 6.8, SaturatedFat 1.8, Cholesterol 32, Sodium 319.5, Carbohydrate 18.7, Fiber 1.4, Sugar 4.1, Protein 5.1

OATMEAL CHAI BUTTERMILK PANCAKES

Oatmeal Chai Buttermilk Pancakes image

My wonderful sister has a B & B in Onario and I am starting to look for interesting recipes for her. I got this recipe from the Cooking Light archives. The batter can be made up the night before...freeing up valuable time in the morning. Serve with apple butter, or dusted with powdered sugar or drizzled with warm honey

Provided by Abby Girl

Categories Breakfast

Time 50m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 cups low-fat milk
12 whole cloves
8 cardamom pods, crushed
1 cinnamon stick (3-inch)
1 inch gingerroot, coarsely chopped
2 teaspoons black tea leaves (such as Darjeeling or Assam)
1 cup low-fat buttermilk
1 tablespoon butter, melted
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
1/2 cup flour
3 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups rolled oats

Steps:

Combine first 5 ingredients in a small saucepan over medium heat.
Cover and cook 15 minutes.
Remove from heat; stir in tea leaves and steep 2 minutes.
Strain mixture through a sieve into a large bowl; discard solids.
Stir in buttermilk; cool to room temperature.
Add butter, vanilla and eggs; stir well with a whisk.
Combine flour, sugar, baking soda, baking powder and salt.
Add flour mixture to milk mixture; stir until combined.
Stir in oats.
Cover and let stand 15 minutes.
Pour about 1/4 cup per pancake.
Cook until lightly browned.

Nutrition Facts : Calories 254.4, Fat 6.3, SaturatedFat 2.7, Cholesterol 80.3, Sodium 574.8, Carbohydrate 38.2, Fiber 2.9, Sugar 12.4, Protein 10.9

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